Black Pepper Beef

About this recipe

Black pepper beef is a fast skillet dinner that tastes like takeout. Thin slices and high heat keep the meat tender.

Coarsely cracked pepper matters for aroma; fine powder alone tastes flat.

Onion and bell pepper add natural sweetness so the sauce is not only salty.

Prep & cook time

• Prep20 minutes
• Cook15 minutes
• Total35 minutes
• Servings4 servings
• LevelEasy

Tools you need

• Large wok
• Sharp knife
• Mixing bowl

Ingredients

• 400 g beef tenderloin or sirloin, thinly sliced
• 1 onion, sliced
• 1 red bell pepper, sliced
• 4 garlic cloves, minced
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1 teaspoon sweet soy sauce
• 1 tablespoon coarsely cracked black pepper
• 1 teaspoon cornstarch + 2 tablespoons water
• 3 tablespoons oil
• 1/2 teaspoon salt
• 50 ml water

Directions

1. Toss beef with a little soy sauce and cornstarch. Rest 10 minutes.
2. Heat oil on high. Stir-fry beef briefly until it changes color; remove.
3. Stir-fry garlic, onion, and bell pepper until fragrant.
4. Return beef. Add oyster sauce, soy sauces, pepper, salt, and water.
5. Cook until the sauce thickens. Taste and adjust.
6. Serve at once while hot.

Kitchen tips

Serve with

• Steamed rice
• Steamed broccoli
• Mixed vegetables
• Fried egg

How to store

Best within 1 day refrigerated. Reheat quickly in a hot pan.

Common mistakes

• Cutting thick slices that chew tough.
• Using low heat so the beef boils in liquid.
• Using too little pepper so the dish tastes flat.